Ingredients

Directions

Heat oven to 250 °F (120 °C).

In large bowl, with an electric mixer at medium speed, beat ricotta and cream cheese until creamy. Add sugar substitute and beat until well combined. Add egg, egg white, half & half, and vanilla; beat until well blended.

Transfer mixture to 4 (8 oz) ramekins. Place ramekins in a baking dish. Add hot water to baking dish to a depth of 1 inch. Bake until custards are set, about 45 minutes. Remove from water bath and cool on rack.

DELICIOUS!!!! AWESOME DESSERT!!! The only thing is that 250F for 45 minutes wasn't enough...after 1 hour and 15 minutes on 250F, I had to turn up the heat to 350F for about 10 min and then it was perfect!!...YUMMY!!! Everyone loved it...even my picky eater's - 8 yr old daughter and husband :)!!

For those on Atkins, the lower the fat the higher the carbs. So you wouldn't want fat free cream cheese, and how can 1/2 and 1/2 be fat free when it's the fat that makes it half cream? The part skim ricotta has more carbs than regular. So those on Atkins, should really modify this recipe. It's way too high in carbs, unless you're on maintenance.

Had this at room temp and it was ok....maybe it will be better cold. I think I'll make it again but next time I'll beat the egg whites separately and fold in the cheeses and egg yolk. Also want to try it with agave.

Wonderful dessert. After reading it tastes like rige pudding I decided to put in raisins as well. Then I got to thinking fresh strawberries on top or maybe blueberries inside would also be tasty. The possibilities are endless. One thing I would change if I wasnt adding fruit is maybe a little less sweetness. Thank you for the recipe. I will use it again and again.